Flock & Fowl

There’s something beautiful about the simplicity of the food at Flock and Fowl. At first glance poached chicken might not sound very appetizing but their Hainan chicken rice ($9.99) is special. De-boned, skin-on chicken is plated with a scoop of rice and three house-made sauces. Fork-tender meat and bold flavors can be attributed to a broth crafted with precision and cared for with passion to create the best chicken dish in town.

The rice deserves a special mention, too. Cooked with chicken fat, the flavor is unlike any other rice you’ll taste. An added touch of sauce on the rice provides sweet, intense flavors enhancing the complexity of it all.

While that dish is my favorite on their small menu, several others are worth ordering, too. Chef/owner Sheridan Su, known for his bao, has a great one here, made with a 5 spice buttermilk fried chicken tender and kale pea sprout sesame slaw. Those same chicken tenders — which put all other tenders to shame — are also available as a standalone dish.

Su and wife Jenny Wong have yet another hit on their hands. Rising to fame with Great Bao, then Fat Choy, Flock & Fowl’s minimalist approach to impeccable ingredients cooked with passion has created a spot that should be on everyone’s must-visit list.